Tag - recipes

Make Dinner Easy for You, Yummy for Them, and Healthy for Your Family

This is a sponsored post, all opinions are my own.

 

Now that school and extracurricular activities have begun, I often find myself at a loss for dinners. I either forget to put ingredients into my slow cooker, don’t have the right ingredients for my dishes, or end up only having a few minutes to fix something quick.

While my girls are pretty good about being thankful for the food they have they’re still kids, there are times when they don’t love what I’ve put on their plate.

I don’t know about you but some nights I really wish I had it together, so I’m always on the lookout for tips and recipes to make my weeknight dinners easy for me, tasty for them, and healthy for our family.

 

Tips to get your kids to LOVE Dinner MommyB

 

Green Giant Frozen Steamers to the rescue! Green Giant is kicking off the, “Fresh Take on What to Make” campaign in partnership with celebrity chef and TV host Gina Neely, Celebrity Chef and TV Host from “Down Home with the Neelys”.

This program offers expert tips and recipes to make back-to-school, weeknight dinners easier on parents. Gina developed 5 tips for conquering hectic weeknight dinners while making meals that are nutritious and delicious, including “one-pot wonders,” grocery list must-haves and her favorite ways to get kids involved in the kitchen.

In a Green Giant Frozen Survey, they found that more than a third of parents surveyed admitted to forgetting about, or even purposely cutting out, vegetables when crunched for time at the end of the day, leaving them out of meals an average of twice a week. This is despite four-out-of-five (83%) parents agreeing no dinner is complete without a vegetable.

Whether you’re like us and usually get a few veggies in but could always use more or end up missing out on the veggies, you won’t want to miss Gina’s ideas like Quick ‘n Easy Chicken Pot Pies and more. You can get more recipes and chat live with Gina and other parents just like us by joining tomorrow’s Google Hangout.

If you can use some ideas and inspiration come join me – Green Giant and Gina Neely are hosting a Google+ hangout tomorrow, Tuesday, September 23 at 8pm ET. Head here: http://bit.ly/1pkEbnY to RSVP and join me, can’t wait to hear your questions, and suggestions.

 

Green Giant Google Hangout

 

Comment here letting me know if you RSVPed and I can expect to see you! Also visit greengiant.com/easymeals for more meal ideas if you miss us.

 

 

This is a sponsored post in partnership with Green Giant, a brand that our family already loves and trusts and uses. We know the importance of healthy eating and want our friends to get their daily dose of vegetables as well. All opinions and thoughts in this post are my own, yours may vary.

Red, White, and Blue(berry) Salad – Guest Recipe

July 4th – a day of fireworks, BBQs, more fireworks, hopefully no trips to the ER because of said fire works, and possibly more BBQs. There will be sides of baked beans, cole slaw, pasta salads, and potato salad. You name it and it will probably be at the BBQ.

For me, though, I always enjoy when someone brings a new dish. Maybe I’m more of the adventurous type, but I get bored with the standbys. That food boredom is what caused me to create this yummy concoction!

Red, White, and Blue(berry) Salad {doesn’t it look delish?!}:

Red White Blueberry Salad 4th of July Recipe MommyB

Here’s how you make it:

Ingredients:

1pt fresh strawberries, chopped
1pt fresh blueberries
2 cups jicama, diced
1/4 cup honey
2 limes, juiced

Directions:

Combine the strawberries, blueberries, and jicama.
Mix the lime juice and honey well, then pour over the mixed salad.
Allow to chill before serving.

**Do not make this several hours in advance. Otherwise, the jicama will be tinted with the juices of the strawberries. You will then have a red, pink, and blue salad!

Now, don’t get too scared when you see jicama (HIK-uh-muh). Yes, I am throwing a root vegetable into a fruit salad. Yes, I do know that is weird. Yes, I questioned whether it would work, as well. But don’t let that scare you off! Jicama is actually used with other fruits and in salads all the time – just not commonly in the States. It is a very crunchy, juicy vegetable (similar to a turnip), but tastes like a combination of apple and pear. So, with the taste and texture combination, it really is a versatile root and works perfectly in this salad.

**If you can not find jicama, or just aren’t feeling super adventurous, you can easily substitute peeled, diced apple. The flavors will be similar, though jicama is more mild.

When added to the blueberries and strawberries, the crunchy jicama gives this dish a fun twist on the typical fruit salad. Toss with a refreshing lime and honey dressing, throw in some delicious cinnamon crisps for scooping, and you have a delicious salad to take to any 4th of July celebration – or you can just grab a spoon and eat it all by yourself. {I won’t tell!}

Cinnamon-Sugar Crisps Recipe:

Ingredients:

6 flour tortillas
1/2 stick melted butter
2 Tbs cinnamon
3/4 cup sugar

Directions:

Preheat oven to 375.

1) Combine cinnamon and sugar.
2) Place tortillas on cookie sheet, then brush with butter and sprinkle liberally with cinnamon-sugar.
3) Flip tortillas over and repeat step 2.
4) Bake for 10-12 minutes.
5) Let crisps cool, then break into smaller chip-sized portions.

You might even want to save some of those berries and whip up a batch of strawberry swirl cupcakes to take along with the salad. Either way, you can’t go wrong.

Give it a try if you’re feeling adventurous, but make sure you watch this video on how to slice jicama. Trust me. My slicing was far more sketchy. I wish I had googled how to slice it first!

 

What are your favorite dishes to make for 4th of July? Are you adventurous or predictable when it comes to making a “dish-to-pass”?

 

Mary BioMary Renee currently lives in Missouri with her husband and 2 year old “little diva”. Southern by birth and gluten-intolerant by a twist of fate, she is determined to work her way through all the comfort foods her momma made and then some, giving each dish a gluten-free twist that’s good enough for a Southern palate.

You can find her creating new dishes at Gluten Free with Southern Charm and dishing on her family at Joy in These Moments.

Green Mac & Cheese the Kids Will Love

Strolling through Costco the other day, my one-year-old daughter and I passed by the bulk pack of Kraft Macaroni and Cheese. Immediately, she shouts “noodles” at the top of her lungs and attempts to dive out of the shopping cart, lunging toward the macaroni.

I put her and the box of mac & cheese securely in our cart and chuckled a bit to myself as we continued down the aisle. I can definitely relate to her reaction- who doesn’t love some classic macaroni and cheese?

While we often buy the blue box stuff, sometimes it’s fun to mix up the standard mac & cheese and give it a healthy, homemade twist. With St. Patrick’s Day approaching, I thought my daughter might enjoy a green mac & cheese.

Healthy Green Mac & Cheese the Kids Will Love MommyB

She was excited to devour these “green noodles” (as she calls them), made with quality ingredients like whole grain noodles and spinach, and full of color and flavor that surely appeals to the younger crowd.

Green Mac & Cheese Recipe Ingredients MommyB

Ingredients

  • 1 box (12oz,) whole grain noodles (I recommend a thicker-style noodle, such as spirals, elbows, shells, or ziti)
  • 1 package Mac and Cheese Blend shredded cheese (I have found this at both Target and Food Lion. If you can’t find it at your store, any cheddar blend will work. I have also made this with 6-Cheese Italian Blend for an Italian twist-delicious!)
  • 1 package frozen spinach
  • 1½ cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 tablespoon garlic powder
  • Pinch of ground nutmeg
  • Salt and pepper to taste

Directions

1. Cook spinach according to package directions.

2. Cook pasta in boiling water, according to package directions.

3. In a blender or food processor, combine milk, ½ cup of the cooked spinach, garlic powder, nutmeg, and salt/pepper. Puree until completely blended and smooth.

Green Mac & Cheese Recipe Blend MommyB

4. In a sauté pan over medium/medium-low heat, melt butter, then whisk in flour.

5. Slowly pour in milk-spinach mixture, whisking constantly. Allow sauce to thicken slightly.

Green Mac & Cheese Recipe Prep MommyB

6. Add cheese, one small handful at a time, whisking in a figure-8 motion until the cheese has dissolved into the sauce.

7. Adjust seasoning as desired.

8. Combine sauce and noodles and serve. (Tip: I would add sauce one ladle-full at a time to the noodles so your noodles won’t drown in too much sauce)

Green Mac & Cheese Recipe MommyB

Bonus Tip

Extra sauce can be frozen for future use. I usually freeze it in ice cube trays, creating individual 1oz. servings of sauce. Then, I will simply microwave a few cubes to top a quick side serving of pasta or even vegetables!

 

imageMelissa is a Communication Studies graduate of Clemson University. She recently traded in her human resources job for the best and most challenging career of all, being a stay-at-home mom. She loves coffee, cooking, crafting, and watching football. Melissa is also a former National Champion baton twirler and currently teaches baton lessons and judges baton twirling competitions across the nation. She recently launched the Honeybee Homemaker blog about her faith, family, and fun kitchen endeavors.

twitter.com/clemsonfeature

honeybeehomemaker.blogspot.com

Mississippi Crockpot Pot Roast and Gluten-Free Version {Guest Recipe}

I’m a pretty good cook. Like everyone, I’ve had my mishaps in the kitchen, but I can guarantee that people don’t groan when I bring a meal to a potluck.

One thing I have NEVER mastered is roast. You know, the traditional meat, potatoes, carrots, and onions after Sunday church roast.

Even with my mother’s guidance, whenever I make a roast, it’s a regrettable meal. Or it was until I discovered Crockpot Mississippi Roast. I tried it on a whim and it was by far the best roast I have ever made! It has become a staple in our home and with some tweaking I have made it gluten-free as well! Perfect for us in every way.

Crockpot Mississippi Roast

Mississippi Pot Roast (original recipe)

Ingredients:

3 lb pot roast
1 packet Ranch dressing mix
1 packet Au Jus mix
8 pepperoncini peppers
1 stick butter

Instructions:

In a 6-quart slow cooker, add the roast and sprinkle dry mixes over the top.

Lay the stick of butter in the middle of the roast and place the pepperoncini peppers
around the butter. (I also like to add a bit of pepper juice to the crockpot. It adds a bit more kick.)

Cook on low for 8-10 hours.

Mississippi Pot Roast (gluten-free recipe)

Ingredients:

3 lb pot roast
1 packet Ranch dressing mix
1 cup of hot water
2 Tbsp Better than Bouillon (beef flavor)
1 tsp onion powder
1 tsp garlic powder
8 pepperoncini peppers
1 stick butter

Instructions:

Dissolve Better than Bouillon in water and pour in the bottom of a 6-quart crockpot.

Add the roast and sprinkle ranch mix, onion powder, and garlic powder over the top.

Lay the stick of butter in the middle of the roast and place the pepperoncini peppers
around the butter. (I also like to add a bit of pepper juice to the crockpot. It adds a bit more kick.)

Cook on low for 8-10 hours.

(Personally, I found this version to be even better than the original. The Better than
Bouillon just seemed to add more depth and richness to the roast.)

Mary BioMary Renee currently lives in Missouri with her husband and 2 year old “little diva”. Southern by birth and gluten-intolerant by a twist of fate, she is determined to work her way through all the comfort foods her momma made and then some, giving each dish a gluten-free twist that’s good enough for a Southern palate.

You can find her creating new dishes at Gluten Free with Southern Charm and dishing on her family at Joy in These Moments.

Chick-Fil-A Ice Dream Copycat – Snow Cream Recipe

Have you been seeing sightings of “Snow Cream” posts on social media? The last time it snowed this year in Charlotte, North Carolina, everyone and their mothers were talking about it, and making it.

Before this year I had NEVER heard a single thing about it, and until today, I had never tried it. If you have snow it’s really pretty easy and tastes almost exactly like Chick-Fil A’s Ice Dream, so thus the copycat recipe.

PicMonkey CollageHow to Make Chick-Fil-A Ice Dream Copycat Snow Cream Recipe MommyB

If you are expecting snow, place a large, clean pot {or several} out to collect enough for about 6-8 cups of snow. I used the biggest pot that I had in my kitchen and set it on one of our outdoor chairs {hoping that no animals bothered it.} Empty Pot for Snow Cream MommyB

Pot Full of Snow for Snow Cream Mommyb

Here’s the full list of ingredients:

  • 6-8 cups of fresh, clean snow
  • 1 can of sweetened condensed milk (I like Eagle brand) If you don’t have condensed milk you can use heavy cream, coffee creamer, almond milk, coconut milk etc, you just may have to add more sweetener.
  • 1 tablespoon of vanilla extract
  • Toppings (think chocolate sauce, sprinkles, fruit, nuts)

How to make Ice Dream Copycat aka Snow Cream:

Once you have 6-8 cups or more of snow prepare to experience your first taste of Snow Cream. I measured mine {sort of}.

Measure Snow for Snow Cream MommyB

Add all of your ingredients in a mixing bowl or if you want to leave in the pot you collected the snow in that’s fine too. I started with the condensed milk, then added the vanilla extract.

Milk for Snow Cream Recipe MommyB

Mix all of the ingredients until combined. I would recommend not to mix until the Snow Cream is smooth though as it will become too “soupy” and more like a milkshake {which would be yummy too}.

After mixing, consider adding your favorite toppings or enjoying as is {both are delicious}.

Snow Cream Toppings MommyB

My girls decided they wanted to add their favorite ice cream sauce and rainbow sprinkles. The sprinkles definitely gave us some color on this cold wintery day. They loved eating them in their Disney cups too, which worked out perfectly when the last few scoops were liquid-y enough to sip.

Snow Cream Ice Dream MommyB

There you have it, simple, yummy, and tastes just like Chick-Fil-A Ice Dream {or maybe even a little yummier.}

Have you ever heard of Snow Cream?? Have you ever eaten or made it??

Like this recipe?? Be sure to share with your friends and follow MommyBKnowsBest.com for more great recipes, product reviews, and parenting tips and tricks.

 

Easy Heart Healthy Pancakes {Guest Post}

Every morning, my one-year-old daughter greets me with a smile and exuberantly exclaims, “mama, breakfast, pancakes!”. As you might have guessed, pancakes are truly the way to her heart and a staple for breakfast in our household.

In my pursuit to provide a wholesome, nutritious breakfast and simultaneously fulfill her request for pancakes, I’ve tested dozens of pancake recipes. While I love cooking from scratch, I’ve learned that sometimes it’s okay to take a little help from the store when you need it.

As a busy mom with a hungry child who hasn’t quite grasped the concept of patience, I can’t usually spare 45 minutes to prepare pancakes. So, I have actually found the best solution for a quick and healthy pancake breakfast is a combination of a prepared mix with a creative twist.

These “heart healthy” semi-homemade pancakes are made with whole wheat pancake mix, infused with cinnamon, and fashioned into heart shapes. Moms can be confident in the added calcium, fiber, and iron, while kids will love the fluffy texture, sweet flavor, and fun heart shapes, perfect for Valentine’s Day, or, just as in our house, perfect for every other day too!

Easy Heart-Healthy Pancake Recipe

Easy Heart Healthy Pancakes

Ingredients

• 2 cups of whole wheat pancake mix of your choice

• 1 tablespoon ground cinnamon

• 1 stick butter (or cooking spray)

• Heart-shaped cookie cutters

Heart Healthy Pancakes for the family

Directions

1. Preheat an electric griddle to 375 (or a griddle pan over medium-high heat)

2. Prepare the batter according to package instructions and mix in the cinnamon.

3. Grease the griddle and the cookie cutter(s) using butter or cooking spray

4. Place the cookie cutters onto the griddle and spoon about ¼ cup of the batter into the cookie cutter (amount will vary depending on the size of your cookie cutter. Also you might need to use the back of a spoon to even out the batter and push the batter into the edges of the cookie cutter)

5. Cook for 3-5 minutes, or until you can lift the cookie cutter and the edges will retain their shape (i.e. batter will not run and the edges will be browned).

6. Remove the cookie cutter from the griddle (Caution: if using a metal cookie cutter, it will be hot)

7. Flip the pancakes and cook on the reverse side an additional 3-5 minutes

8. Serve with the syrup/topping of your choice (my daughter even eats them without any syrup!)

Bonus Tip

Mix your favorite fruit, like blueberries or bananas, into the pancake batter to add further flavor and extra health benefits!

What’s your family’s favorite healthy breakfast food??

 

imageMelissa is a Communication Studies graduate of Clemson University. She recently traded in her human resources job for the best and most challenging career of all, being a stay-at-home mom. She loves coffee, cooking, crafting, and watching football. Melissa is also a former National Champion baton twirler and currently teaches baton lessons and judges baton twirling competitions across the nation. She recently launched the Honeybee Homemaker blog about her faith, family, and fun kitchen endeavors.

twitter.com/clemsonfeature

honeybeehomemaker.blogspot.com

Valentine’s Day Breakfast – “Inside My Heart” Fried Egg French Toast

“Inside My Heart” Fried Egg French Toast

Valentine's Day Inside my Heart Breakfast.jpg

I’ve heard it said that you “eat with your eyes” first. I think that’s not only true for adults who instagram pictures of every meal, but also for kids too.

In my experience, children are more likely to eat something that looks fun to them. I remember babysitting a little girl who wouldn’t eat a sandwich unless it was cut in the shape of a star. So, sometimes we have to cater to the kids and get a little creative when it comes to food. That line of thinking inspired me to put together this breakfast recipe, one that might even win the “hearts” of those picky-eaters.

Toast1

Ingredients *Recipe is for 4 servings (4 slices of French toast)

1. 4 slices whole wheat or whole grain bread of your choice

2. 5 eggs

3. ¼ cup half & half (or milk)

4. ¼ tsp ground cinnamon

5. 1 tbsp honey

6. 1 stick butter (or cooking spray)

7. Heart-shaped cookie cutters

Directions

1. Preheat an electric griddle to 375 (or a griddle pan over medium-high heat)

2. Using a cookie cutter, cut out and remove a heart-shape in the center of each slice of bread. Set aside.

Valentine's Day Egg Inside Heart French Toast

3. In a mixing bowl, whisk together 1 egg, half & half, honey, and cinnamon

French Toast Mixing MommyB.jpg

4. Dip each slice of bread (with the heart cutout removed) into the egg batter

5. Grease the griddle using butter (or cooking spray), and place each slice of bread onto the griddle

6. Crack the remaining eggs into the heart cutouts in the bread (1 egg per slice)

7. Cook for 3-4 minutes, or until the egg looks set

8. Flip the bread and cook the reverse side for an additional 3-4 minutes

9. Serve with a drizzle of syrup, a sprinkle of cinnamon, or a dusting of powdered sugar, as desired

Egg Inside My Heart French Toast Valentine's Day Food.jpg

Bonus Tip Save the heart shapes you removed from the bread slices and use them to make heart- shaped PB&J sandwiches for lunch!

What will you be making your little sweethearts for Valentine’s Day breakfast??

 

About the author:

imageMelissa is a Communication Studies graduate of Clemson University. She recently traded in her human resources job for the best and most challenging career of all, being a stay-at-home mom. She loves coffee, cooking, crafting, and watching football. Melissa is also a former National Champion baton twirler and currently teaches baton lessons and judges baton twirling competitions across the nation. She recently launched the Honeybee Homemaker blog about her faith, family, and fun kitchen endeavors.

twitter.com/clemsonfeature

honeybeehomemaker.blogspot.com

No-Bake Peppermint Oreo Cookie Balls

Thanks to Food Lion and Oreo for helping me bring this yummy recipe to my readers.

Every holiday season we’re invited to a number of get togethers that involve bringing a dish to pass, and of course, one of my favorite events is the holiday cookie-swap! The hard thing about being a busy mom is choosing what to take and trying to figure out how to find time to make it.

I personally love making new treats for my friends to feast on and when I was asked to write about the limited-time Peppermint Oreos, you better believe I was all in.

Last year I made homemade Samoas and mustache shaped shortbreads, but this year, I’m handing out these scrumptious, {and seasonally appropriate}, No-Bake Peppermint Oreo Cookie Balls.

No-Bake Peppermint Oreo Cookie Balls MommyB.jpg

Prepare to get a little messy, but have a lot of fun making these minty treats. This is a great recipe to make with the kiddos, so grab the following ingredients and get ready to have delicious Oreo cookie balls in about an hour and a half {give or take}.

No-Bake Peppermint Oreo Cookie Balls MommyBKnowsBest.jpg

I was given a great recipe from Oreo and adjusted it a little, based on ingredients we were able to purchase and techniques I like to use.

Here’s my No-Bake Peppermint Oreo Cookie Balls Recipe:

Cooking Tools:

Sheet of wax paper or parchment paper
Cookie sheets or baking pans to hold cookie balls in the freezer
Melon baller or spoons

Ingredients:

1 package (8oz) cream cheese {softened – the softer the better for mixing}
1 package (15.25oz) Oreo Cookies with Peppermint Creme, finely crushed {using my mini Cuisinart after hand breaking the cookies in half}
2 packages (16oz total) milk chocolate chips melted {can also use semi-sweet baking chocolate, our store was out so we made do}
1 Tsbp of vegetable oil
8 starlight mints, coarsely crushed {again using my mini Cuisinart}

Preparation:

Mix cream cheese and cookie crumbs until well blended.

Using your melon baller or spoons shape mixture into approximately 48 (1-inch) balls (can make them in smaller batches if needed). Freeze for 10 minutes on the parchment paper lined cookie sheets.

While cookie balls are freezing, melt chocolate in microwave starting with 30 seconds, then 10 second increments stirring each time until chocolate is melted but not burned. Add 1 Tsbp of vegetable oil to make chocolate consistency more fluid like and able to coat cookie balls easier.

Dip frozen cookie balls into melted chocolate using a fork making sure all sides of your cookie ball are covered, and tap excess chocolate back into the bowl.

Place chocolate covered cookie balls on the parchment paper and top with a pinch of your crushed mints.

Place cookie balls back into freezer for an additional 10-15 minutes to set the chocolate.

Wrap in festive bags or place in your favorite holiday dishware and enjoy!!

No-Bake Peppermint Oreo Cookie Balls MommyB.png

Don’t forget Oreo’s Peppermint Creme cookies are only available for a limited time so make sure you visit your local Food Lion {or select stores} while they are available!!

What is your favorite dish to pass to bring to holiday parties? 

 

 

This is a sponsored post brought to you by Oreo. Any opinions in this post are swayed by the deliciousness of this recipe, I tried not to be influenced by the yummy goodness but I can’t help it. Your opinions on Oreos, Food Lion stores and melon ballers may vary.

Gluten Free Zucchini Lasagna Recipe {Guest Blog}

I saw a recipe for Gluten Free Zucchini Lasagna on Pinterest and ever since, I have wanted to try making it. I really love Italian food, {especially lasagna}, but I am trying to watch my waistline and heart health, so this healthy recipe is perfect for me and my family and I’m sure you’ll love it too!!

In this recipe I replaced most of traditional lasagna ingredients and also omitted a lot of the ingredients from the pinned recipe to keep my dish as low-calorie and heart-healthy as possible.

Ingredients: 

2 Large Zucchinis

1 Bottle of Ragu Light, No Sugar Added, Tomato Basil Sauce

¼  cup reduced fat parmesan cheese

1 bag chopped spinach {frozen or fresh, adjust cook time accordingly}

1 lb of 96% lean ground beef

1 teaspoon onion powder

1 tablespoon garlic powder

1 teaspoon pepper

**Please be mindful that Ragu sauces claim to be gluten-free, but encourage you to read the labels of each of their products to be on the safe side.

Preparation and Cooking Instructions:

Season the ground beef with garlic powder, pepper and onion powder.

Once fully seasoned, brown the beef in a skillet.

As the beef is browning slice your zucchini length-wise, in a shape resembling lasagna noodles. **The thinner you slice the noodles the more tender they will be.

Next cook the spinach on the stove top in a saute pan or if it’s frozen you may want to heat in the microwave for a couple of minutes. After allowing the spinach to cool, squeeze excess liquid using paper towels or a clean hand towel. **This is really important so you don’t have watery lasagna after its done cooking.

Once the meat is done browning, drain the excess fat/grease, {which was a very small amount}.

Assembling the lasagna:

Sprayed a 9-inch glassware casserole dish with cooking spray.

Place your first layer of zucchini, meat, spinach, sauce and parmesan and repeated for about three layers. {On the last layer, covered with zucchini, sauce and cheese and a little bit of garlic powder.}

Cooking:

Cook for about 45 minutes at 375 degrees.

**Because the liquid cooks out of the veggies, you should let the lasagna sit for about 15 minutes after you remove it from the oven so the liquid can re-absorb into the veggies.

Let the lasagna cool to a desired temperature and enjoy!

 

I was confident that I would like it because I am a veggie lover but my biggest critics are my kids who do like some veggies but are particular to which ones and how they are prepared. They love pasta or as they call it, “noonles” so I was impressed that they enjoyed the dish as well since it was noonle-less. They didn’t eat as much as I would have wanted them to, but definitely got a couple servings of veggies in their tummies with this yummy recipe.

It was a delicious, healthy recipe that will be a new favorite in my house!

 

Gluten Free Zucchini Lasagna

 

Have you ever tried making your favorite food dishes healthier? Which ones, and how did they turn out??

Lisa is a Florida Native who currently lives in Charlotte, NC with her husband and two children. B.C. {Before Children} Lisa was an R.N. Currently Lisa has a love for hairdressing, finding fun play spots around North Carolina and giving great parenting advice.

Easy, Delicious, Healthy Radish Recipes

Thank you Duda Farm Fresh Foods for samples of your Dandy Ministick Radishes so I could whip up these tasty and healthy recipes.

If you’ve been keeping up with my posts you’ve probably read that my family and I are experimenting with new foods. We tried cauliflower pizza/breadsticks, and kale chips. Both of which have gone pretty well with the family, although they prefer the cauliflower pizza, I must say I love both.

When I was approached by Duda Farm Fresh Foods to review their Dandy Ministick Radishes, I thought it would be a fun “challenge” to get my family to eat radishes and also try new healthy recipes.

Of course I scoured the web researching radish dishes, reading more on the nutritional values and studying good pairings with other foods. Here are some creations I made and other easy, delicious, healthy radish recipes for you.

Easy Delicious Healthy Radish Recipes MommyBKnowsBest

Last week, I made pulled pork for the first time ever for a great family who welcomed a beautiful little boy into the world. Luckily the pulled pork tasted great and was a hit for that family, and I had some left over. Keeping with the healthy eating, instead of putting the pulled pork on sliced bread or a bun, I though it would be yummy to try out a pulled pork lettuce wrap topped with delicious ministick radishes.

Here’s how they turned out:

Here’s my revised recipe for pulled pork that I was inspired by at Just as We Are: http://myrecipetolife.blogspot.com/2011/04/dinner-recipe-pulled-pork.html

And here’s how I made my Pulled Pork Spinach Wraps:

First make your Pulled Pork:

– Start with a 4-5lb Pork Roast {shoulder or butt works best}.

– For optimal flavor marinade for 1-12 hours before placing in your slow cooker.

– Create a wet rub for the pork roast using the following ingredients:

  • 2 Garlic Cloves pressed from fresh or 2 teaspoon of canned {olive oil preferably}
  • 2 tablespoon Kosher Salt
  • 1 to 2 tablespoons of pepper {more for a spicier taste}
  • 1/4 cup of brown sugar
  • 1/4 cup of stone ground mustard {or more for spicier taste}

Unwrap your roast, removing all strings from the roast, placing it on a cutting board or shallow dish perfect for covering with your rub and/or leaving to marinate.

Mix your rub together until all ingredients are combined, place the rub on all sides of the roast coating sides well. Cover and marinate.

When done marinating, place the roast in your slow cooker set to high, {I recommend using Reynolds Slow Cooker Liners for easy cleanup} and add 1 cup of water for a deliciously moist roast.

Let your roast sit for about 6 hours, {if you’re like me you may want to flip your roast over mid-way at the 4 hour point.}

Once done, carefully remove your roast from your slow cooker and shred the meat using two forks.

Place the shredded pork in a mixing bowl, and incrementally add tablespoons of your favorite barbecue sauce until you reach your desired taste level.

After your pork has cooled a little glean through your spinach leaves {I recommend not using baby spinach for the best size wraps.

Place your spinach leaves in positions conducive for optimal pulled pork holding, top with delicious, crunchy Dandy Ministick Radishes and voila, an easy, healthy, delicious meal:

Pulled Pork Spinach Wrap with Radish MommyB

Here are some radish recipes that I found on Pinterest that I suggest you try as well.

Radish and Cucumber Kimchi Salad

Radish and Avocado Wraps

Cinnamon Sugar Radish Chips

Also check out more radish recipes on Duda Farm Fresh Foods’ website: Radish Recipes and find them on Facebook, Twitter and Youtube to interact.

prod2_ministicks_pack

Duda Farm Fresh Foods’ radish ministicks can be found at Wal-Mart and are not only great for the above recipes but also super convenient since they’re precut. Consider adding this healthy crunch to sandwiches, salads, salsas and more.

Get creative, what would you do with these Ministick Radishes??